Well it’s been a while since we last posted, let alone posted food. We’ve been putting most of our food posts on instagram and have sadly neglected this blog, time to show it some love again as we have missed it.
So, today’s lunch, as chosen by Rob, was a noodle salad. It’s way too hot eat anything cooked so this was a refreshing, filling, nutritious meal. We spiralized carrots, courgette, red & yellow peppers, added some shredded cabbage and sliced radish. Added in some cooked udon noodles. Massaged in a gorgeous tahini dressing, seasoned and served with a sprinkle of spring onions and coriander. Bloody delicious!!!
Tahini dressing recipe:
1 tsp brown sugar
3tsp rice vinegar
1tbsp lime juice
1 heaped tbsp tahini
chilli flakes (depends how hot you like it)
mix all ingredients well and massage into salad. Simples
Ahhh it’s good to be back 🙂
Since starting out on this Plant Based journey not only do people question where I get my protein, but also what do I eat. Think this video explains it all…..lol
Have a fit and healthy day
To say I’m a little obsessed with my new cookbook ‘The Plantpower Way’ is a slight understatement. We are powering our way through it at lightning speed and are amazed at the plant substitutes for our favourite foods. This little beauty is gorgeous, and has been firmly added to the favourites list. In our quest to become plant based we are also determined to step away from processed products, so this recipe is brilliant, nutritious, tasty and quick and easy to make. I like to serve mine on sunflower bread with crisp salad leaves.
To try this one for yourselves, and I highly recommend you give it a go, click on the following link untuna recipe
September 1st was our day one of a plant based diet, so the night before we decided to eat up some of the salmon that we had left and made this delicious curry. A gorgeuous, creamy, comforting, naughty tasting healthy dish crammed full of veggies. We found this recipe in the new Madeline Shaw Ready Steady Glow book. We will definitely be making this recipe again, but substituting the salmon for tofu.
- 1 tbsp coconut oil or butter
- 2 tbsp Red Thai Curry Paste
- 2 cloves garlic (crushed)
- 1 tbsp freshly grated ginger
- 400ml can cocunut milk (we used reduced fat)
- 2 courgettes – spiralized
- 2 carrots – spiralized (we added carrot to this recipe)
- 100g Mange Tout – Thinly sliced
- 2 skinless Salmon fillets – cut into 5cm cubes
- 2 spring onions – roughly chopped
- 1 red chilli – deseeded and finely chopped (we didn’t use this as the curry paste had enough of a kick)
- Heat the oil or butter in a pan on a medium heat. Add curry paste, garlic and ginger. Stir for around 30 sec.
- Add cocunut milk and cook for a few min.
- Add courgette, carrot and mange tout. Stir in the salmon. Pop lid on pan and cook on a low simmer for around 5 min.
- Serve and use the spring onion and chilli as garnish.
After a hard training session, there is nothing better than coming back to a healthy nutritious meal, especially one like this. An easy to make, super nutritious meal that takes around 15 min to make.
- 1 onion
- 2 cloves garlic
- Bunch of fresh basil
- 1 large aubergine
- olive oil or low cal cooking spray
- 400g tin chopped tomato
- lemon juice
- salt/pepper to taste
- pasta of choice
- parmigianao-reggiano cheese or dairy free option of choice
- Saute the onions in the olive oil. Add the garlic and half of the basil (finely chopped including the stalks) save some of the leaves for serving (I forgot haha!). When onions are soft add the can of chopped tomato and simmer gently.
- In a frying pan fry the roughly chopped aubergine. When golden, add to the tomato sauce. Add the lemon juice and salt/pepper to taste.
- Boil pasta according to instructions.
- Add pasta to sauce and serve.
Hello all 🙂
So, I found this recipe by Jamie Oliver and figured I’d give it a try and I’m so glad I did. It is just beautiful, full of anti-oxidants and delicious vegetable yumminess. I chose to make this as I had over shopped on the old aubergines this week and was stuck on what to do with them. For Slimming World followers you could use fry light for this recipe, but I would definitely recommend syning a tbsp of olive oil as the flavour is so much better. Click here to get full recipe Sicilian Aubergine Stew (Caponata).
We served with olive bread, nom nom.
So, a few weeks ago my husband made a delicious Stilton and Broccoli soup that was to die for, not too friendly on the hips though. So, I made this skinny, Slimming World friendly option, which in my opinion tastes better than the fully loaded version (ssshhhh don’t tell him that 😉 )
This is super easy to make.
- 500g Broccoli florets chopped
- 1 Onion chopped
- 8 Laughing cow light blue cheese triangles
- 800 ml Vegetable stock (more if you don;t like soup to thick)
- Salt/Pepper to taste
We popped all in ingredients into our soup maker and selected the smooth setting and BOOM, delicious thick creamy soup. If using a saucepan cook until soft and blitz with a hand blender. A fab alternative to the classic original.